McDONALD’S McRIB SANDWICH

You’ll never again have to go without the guilty pleasure that is the famous boneless pork creation offered for only a limited time each year at your local McDonald’s. To make your own McRib Sandwich at home, you’ll need a food processor to thoroughly grind up meat that’s cut away from the bones of a rack of uncooked pork spareribs. If you trim the meat off carefully, you will still have a useable rack of spareribs to cook up later. Just be sure to include some fat from the ribs into your trimmings—around 15 to 20 percent fat will give your rib patties the texture and taste of the original. The finely ground porky bits in the real McRib sandwich are combined with salt, a little dextrose (sugar), plus water and a few preservatives; and the meat is then pressed into the shape of a small rack of ribs and cooked. Of course your version won’t have the same fake bones stamped into the patty—unless you feel like doing some impromptu meat sculpting but once the pork is formed into patties and then frozen, it takes just 10 minutes to assemble a McRib Sandwich clone whenever you’re ready. Follow these steps exactly and you will be amazed at how similar your home version tastes to the real McCoy McRib.

16 ounces uncooked pork spareribs meat (cut off the bones from 1 rack; include some fat)
3 tablespoons water
1 teaspoon granulated sugar
¾ teaspoon salt
¼ teaspoon hickory liquid smoke flavoring
4 6-inch French sandwich rolls
1 cup Hunt’s Original Barbecue Sauce
8 dill pickle hamburger slices
½ cup chopped white onion


Cooking method

1-Combine the pork, water, sugar, salt, and liquid smoke in a food processor and puree on high speed for 30 to 60 seconds or until completely smooth.

2-Divide the pureed pork into 4 equal portions that weigh 4 ounces each. Line a baking sheet with wax paper or parchment paper. Using your fingers, form each portion of pork on the lined baking sheet into a rectangle that measures 7 inches by 3 inches. Gently press another sheet of wax paper or parchment paper on top of the pork patties and then pop the whole pan into the freezer for a couple of hours, or until the pork is frozen solid.

3-When you are ready to make your sandwiches, preheat a large skillet or griddle over medium heat. Slice the sandwich rolls all the way through to separate the top and bottom half, then brown the faces of the top and bottom roll halves (crown and heel) in the hot pan.

4-When the faces of the rolls are lightly browned, use the same pan to cook the pork. Cook the pork on one side for 3 to 4 minutes or until browned in spots, then flip each pork patty over and cook for another 3 minutes. Remove all of the pork patties to a platter to cool just a bit. The barbecue sauce will stick better if the pork cools down for a minute or two.

5-As the pork cools, pour the barbecue sauce into a large shallow bowl. Use tongs to dip each patty into the barbecue sauce until the pork is generously covered with sauce. Place the pork onto the heel of a sandwich roll, then arrange two pickle slices on the pork. Arrange about 2 tablespoons of chopped onion on the pork, and then top off each sandwich with the crown of the roll.

6-Just before serving, zap each sandwich in your microwave for 15 seconds on the highest setting. This will warm the bread as if it had been wrapped in paper just like the original.

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